A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated to determine the effects on the structure and...

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Hlavní autoři:	Piskov, S. I., Писков, С. И., Timchenko, L. D., Тимченко, Л. Д., Avanesyan, S. S., Аванесян, С. С., Sizonenko, M. N., Сизоненко, М. Н., Kurchenko, V. P., Курченко, В. П., Rzhepakovsky, I. V., Ржепаковский, И. В., Blinov, A. V., Блинов, А. В., Nagdalian, A. A., Нагдалян, А. А.
Médium:	Статья
Jazyk:	English
Vydáno:	2023
Témata:	Freeze drying Lipophilic components Structural properties Mushroom powder Pleurotus ostreatus Sun drying Microwave drying Hot air drying
On-line přístup:	https://dspace.ncfu.ru/handle/20.500.12258/22250
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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https://dspace.ncfu.ru/handle/20.500.12258/22250

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

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